Carrot Pineapple Cupcakes Recipe

Name: Carrot Pineapple Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white sugar; 2/3 cup vegetable oil; 2 eggs, beaten; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup finely grated carrot; 1 cup crushed pineapple, drained; 1 teaspoon vanilla extract; 1/2 cup butter, softened; 1 (8 ounce) package cream cheese, softened; 3 cups confectioners' sugar; 1 teaspoon vanilla extract; 1 tablespoon milk

Servings: persons

1 cup white sugar
2/3 cup vegetable oil
2 eggs, beaten
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup finely grated carrot
1 cup crushed pineapple, drained
1 teaspoon vanilla extract
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon milk

1
Preheat oven to 375 degrees F (190 degrees C).
2
Grease 12 muffin cups or line with paper liners.
3
Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined.
4
Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
5
Stir flour mixture into liquid ingredients until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.
6
Pour batter into the prepared muffin cups, filling them to the top.
7
Bake cupcakes in the preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Set aside to cool completely.
8
Cream butter with cream cheese with an electric hand mixer in a bowl until smooth.
9
Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.

1721

kcal

Calories

Fat

253

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup white sugar, 2/3 cup vegetable oil, 2 eggs, beaten, 1 1/2 cups all-purpose flour, and more.

Yes, Carrot Pineapple Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Pineapple Cupcakes

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